Rating: 4.5 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Candied clementines, sweet dried figs, and spice mean these cakes are fall in a forkful.

Source: Better Homes and Gardens

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Recipe Summary

hands-on:
30 mins
total:
2 hrs 5 mins
Servings:
12
Yield:
6 cakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thinly slice the clementines (do not peel). In a medium saucepan stir together 1 1/2 cups of the sugar and 1/2 cup water. Cook until just boiling, stirring to dissolve sugar. Add clementine slices to syrup. Return to a simmer. Simmer, uncovered, for 30 minutes, stirring occasionally. Remove clementine slices and set aside to cool, reserving syrup.

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  • Preheat oven to 350°F. Grease 6 10-ounce custard cups. Arrange candied clementine slices in the bottom of each; set aside. Place figs in a medium microwave-safe bowl. Add 1/2 cup water. Cover with waxed paper. Cook on high for 3 minutes. Carefully remove bowl and set aside (do not drain).

  • In an 8-cup glass measure with a spout or a large bowl whisk together the flour, remaining 1 1/2 cups sugar, spice, salt, and baking soda. Add butter, eggs, milk, and vanilla. Whisk until combined. Add fig mixture; stir to combine. Pour batter into prepared cups, filling each about 3/4 full. Place cups in a 15x10x1-inch baking pan.

  • Bake for 35 minutes or until cakes spring back when lightly touched. Remove and cool in cups on a wire rack for 10 minutes. Loosen sides of cakes and invert onto serving platter. Spoon reserved syrup over warm cakes.
    For Rum Soaked Cakes:
    Cool cake and wrap in 100% cotton cheesecloth soaked in rum. Wrap in plastic wrap and chill up to 5 days. Unwrap and let stand 30 minutes before serving (or wrap in paper towels and warm in microwave for 30 seconds).

Jumbo Muffin Cups:

Grease 10 jumbo (3-inch) muffin cups. Arrange clementine slices in the bottom of each and spoon batter over, filling cups about 3/4 full. Bake for 25 minutes or until tops spring back when lightly touched. Cool in cups 10 minutes; remove and serve as above.

Nutrition Facts

464 calories; fat 17g; cholesterol 88mg; saturated fat 10g; carbohydrates 75g; mono fat 5g; poly fat 1g; trans fatty acid 1g; insoluble fiber 2g; sugars 58g; protein 5g; vitamin a 560.8IU; vitamin c 10.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.5mg; vitamin b6 0.1mg; folate 49.7mcg; vitamin b12 0.2mcg; sodium 445mg; potassium 159mg; calcium 54mg; iron 1.6mg.
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